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No-Knead Breakfast Focaccia with Spring Herbs

Indulge in No-Knead Breakfast Focaccia with Spring Herbs

This No-Knead Breakfast Focaccia with Spring Herbs is a delicious and effortless recipe for warm, fresh bread perfect for any morning.
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Prep Time 15 minutes
Cook Time 28 minutes
Resting Time 10 hours
Total Time 10 hours 43 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1 packet Active Dry Yeast or instant yeast
  • 1 tablespoon Honey substitute with sugar if preferred
  • 1.5 cups Warm Water temperature 110°F/44°C
  • 3 cups All-Purpose Flour can replace some with bread flour
  • 1 cup Bread Flour optional
  • 2 teaspoons Fine Sea Salt do not omit
  • 2 tablespoons Olive Oil high-quality enhances flavor
Topping Ingredients
  • 1 cup Fresh Herbs basil, sage, oregano, rosemary, thyme
  • 2 cloves Garlic Cloves or garlic powder as a substitute
  • 1 cup Cherry Tomatoes olives can be a replacement
  • to taste Flaky Sea Salt optional

Equipment

  • Large bowl
  • Whisk
  • Baking Pan
  • Plastic wrap
  • Oven
  • Wire Rack

Method
 

Preparation
  1. In a large bowl, mix together active dry yeast, honey, and warm water. Let it sit for about 5-10 minutes until frothy.
  2. In a separate bowl, whisk together all-purpose flour and fine sea salt. Gradually add this flour mixture to the yeast mixture, stirring just until combined into a sticky dough.
  3. Drizzle olive oil over the dough and cover the bowl with plastic wrap. Let it rest in the refrigerator overnight.
  4. When ready to bake, remove the dough from the fridge and let it come to room temperature. Allow it to rise in a warm spot until doubled in size, about 1-2 hours.
  5. Grease a baking pan with butter or olive oil. Transfer the dough into the pan and gently stretch it to fit.
  6. Use your fingers to create dimples in the dough, then place tomatoes and sprinkle fresh herbs on top. Drizzle olive oil over everything and finish with flaky sea salt.
  7. Place the pan into the preheated oven and bake for 25-28 minutes, or until the focaccia is golden brown.
  8. Once baked, allow the focaccia to cool on a wire rack for a few minutes before slicing into pieces and serving.

Notes

Serve with olive oil and balsamic vinegar for dipping.